Ingredients
Eggplant and Coating
- 3 globe eggplants, sliced just shy of 1/2″ thick
- Kosher salt, to taste
- 1/3 cup all-purpose flour
- 3 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup neutral oil, for frying (such as vegetable or canola oil)
- 8 ounces shredded mozzarella cheese
- Fresh basil leaves, for garnish
Marinara Sauce
- 28 ounces canned peeled whole San Marzano tomatoes in puree
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, peeled and smashed
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh basil
Instructions
- Salt the eggplant: Slice the eggplants into rounds about 1/2 inch thick. Lay the slices in even layers separated by paper towels on a sheet pan and generously salt them. Let them rest for 30 minutes to 1 hour to draw out excess moisture and bitterness.
- Make the marinara sauce: Crush the canned tomatoes by hand or with a spoon and set them aside. In a cold large skillet, add olive oil and smashed garlic cloves. Heat over medium and cook until the garlic turns golden and fragrant, about 5 minutes, stirring occasionally. Stir in tomato paste carefully to avoid splatter and cook for 1-2 minutes. Add the crushed tomatoes, salt, pepper, and basil sprigs. Bring to a boil then reduce to a low simmer, stirring occasionally for 30 minutes. Adjust thickness by adding water if needed. Remove and discard basil sprigs and garlic before using.
- Bread the eggplant: Pat the salted eggplant dry with paper towels. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese. Dip each eggplant slice first in flour (shake off excess), then egg, then breadcrumb mixture. Place the coated slices on a rack over a baking sheet and let them rest for 15 minutes to dry out the coating.
- Cook the eggplant: You have two options – frying or baking. To fry: heat about 1/4 inch of neutral oil to 350°F in a large heavy skillet or cast iron pan. Fry eggplant slices in batches, cooking each side for 3-4 minutes until golden and crispy. Drain on paper towels. To bake: preheat oven to 425°F. Arrange breaded slices on a greased or sprayed baking sheet, lightly spray or brush the tops with oil, and bake for 15 minutes. Flip and bake another 15 minutes until golden.
- Layer the casserole: Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Arrange 12 slices of cooked eggplant, overlapping if necessary. Spread another cup of sauce over the eggplant, focusing down the center to keep edges crisp. Sprinkle half of the mozzarella and Parmesan cheeses over the top. Add another similar layer of eggplant, sauce, and remaining cheeses.
- Bake: Cover the baking dish with foil and bake at 400°F for 30 minutes until the cheese is fully melted and the sauce is bubbling. Let the dish cool for 10 minutes before serving. Garnish with fresh basil leaves.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture, resulting in a better texture.
- Frying eggplant gives a crispier texture but baking is a lighter alternative.
- You can use store-bought marinara sauce if short on time, but homemade adds more depth of flavor.
- Let the layered dish cool slightly before serving so it sets and slices nicely.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
